SB on food, frame, fluid, and feasting.

Food: Summer Pea Pesto

Nothing beats my mom’s vegetable-laden pasta salad in the summer, but this is a good substitute (and involves much less chopping). I’m not someone who seeks out peas on a regular basis, but they make this pesto sweet, and much lighter tasting than traditional basil sauces. The mint and lemon bring different layers of flavor, and the ricotta adds a substantial component that elevates this from side dish to meal status.

I prefer to use oven – roasted tomatoes packed in oil for this recipe – they bring a bright saltiness to a dish that is otherwise a sea of green. But, if you can’t get these you can just chop a fresh tomato, salt it, drizzle it with olive oil, and add to the pasta before serving.